Meanings and perceptions of food during pregnancy

This study investigates how pregnant women perceive food during pregnancy. Food is influenced by various economic, social and cultural factors. For pregnant women, in addition to these factors, there are the physiological, metabolic and psychological changes typical of this period. This book is aimed at health professionals, especially nutritionists and nutrition students. It is necessary for professionals who work with food guidance or nutritional education to have a broader view of food, seeking to understand which factors can influence these women's dietary decisions, since access to adequate nutritional information alone does not guarantee that it will be practiced. It was observed that eating during pregnancy is a subject that has been little studied by national and international researchers, which made it difficult to compare the data with studies that have already been carried out and published, a fact that highlights the importance of this study not only for the literature, but for public health as a whole.

Autorentext

Natália Sales de Carvalho has a degree in Nutrition (UECE, 2012), a Master's degree in Nutrition and Health (UECE, 2015), a specialization in Clinical and Functional Nutrition (Estácio FIC, 2015), a postgraduate degree in Nutrition in Obstetrics, Pediatrics and Adolescence (UniRedentor) and is a professor on the Nutrition course at the University of Fortaleza (UNIFOR).